Ingredients

• 2 fillets of redfish (suitable for raw consumption)
• 200 g cauliflower
• 30 g romanesco broccoli
• 6 chanterelles
• 2 ripe avocados
• lemon
• extra virgin olive oil
• salt
• pepper

For the recipe of the scorpionfish carpaccio with avocado, chanterelles and cauliflower, Slice the scorpionfish fillets with a long, flexible fish knife, as seen in the photo below. Peel the cauliflower and the Romanesco cabbage and grate finely. Clean the chanterelles and cut them into very thin slices (the ideal would be to use a mandoline). Peel the avocados; blend one with the juice of half a lemon, a drizzle of oil, a pinch of salt and a pinch of pepper, obtaining a cream; cut the other into slices.
Spread the slices of avocado and redfish into the plates; complete with the cauliflower and the grated broccoli, the chanterelles and small walnuts of avocado cream. Season everything with oil, salt and pepper and serve.

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